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Fishcakes

TUNA AND PEA FISHCAKES WITH CAPER AND LEMON MAYONNAISE

When you’ve a  really bare cupboard and fridge , and can’t face a supermarket trip, you’ll be surprised at what you can create with just a few  ingredients.

400g tinned tuna, drained and flaked
400g mashed potato (made from approx. 800g unpeeled potatoes)
1 bunch spring onions, finely chopped
200g frozen peas, defrosted
2 tbsp chopped parsley
Finely grated zest of 1 lemon
8-10tbsp semolina
3tbsp olive oil
Lemon wedges and green salad or vegetables, to serve

FOR THE MAYONNAISE
6 tbsp mayonnaise
2 tbsp capers, drained and rinsed and roughly chopped
2 tbsp parsley, chopped
2 tbsp lemon juice
Pinch of cayenne pepper

In a large bowl, mix together the flaked tuna, mashed potato, spring onions, peas, chopped parsley, lemon zest, salt and pepper until well combined.

Using wet hands (this will stop the mixture sticking to you) shape into fish cakes  –  big or small, it’s up to you  –  and then lightly coat each one all over with the semolina.

Heat the olive oil in large frying pan over a low-medium heat and cook the fishcakes for just a few minutes each side until golden. You may need to do this in a couple of batches, depending on the size of your frying pan. Take care not to have the heat too high, as you want to ensure they are heated all the way through without burning.

While the fishcakes are cooking, mix together all of the ingredients for the mayonnaise. Season with salt and pepper.

Serve the hot fishcakes with the caper and lemon mayonnaise and a green salad or vegetables.

PS… For Asian-flavoured fishcakes, replace the lemon zest with lime zest and swap the parsley for coriander
Photograph: Gareth Morgans

Michael Ball Show Creamy Fish Pie

So, as I mentioned on my last blog, I had been having fun recently filming for the new Michael Ball show on ITV. There are 6 recipes in total that I cooked with Michael for specific guests. The Cornish Pasties I have already posted, but I thought I should get the remaining ones on my blog for anyone to try out. They are:

Creamy Fish Pie

Chicken Satay with Mango and Cucumber Salad

Kids Fishcakes

Chocolate Pancakes with Flambeed Cherries

Aromatic Prawn Curry

CREAMY FISH PIE

This was cooked for the amazing katie Piper, who was telling her story of how her life has changed as a result of a horrific acid attack. She has since set up the Katy Piper Foundation to help people live with burns and scars http://www.katiepiperfoundation.org.uk/

Serves 4

For the topping:

1kg potatoes such as Maris Piper or Desiree
100ml single cream
100g cream cheese

For the filling:

50g butter
1 onion, finely diced
1 bay leaf
50g plain flour
400ml full fat milk
350g white fish such as haddock, cod, pollock etc fillets, skinned and cut into small chunks
350g salmon fillet, skinned and cut into small chunks
2 eggs, hard boiled
1 tablespoon chopped dill
grated zest of 1 lemon
a squeeze of lemon

Pre-heat the oven to 200C/180C fan ovens/gas 6.

Peel and quarter the potatoes. Place in a saucepan of cold salted water and bring up to the boil. Cook for around 15 minutes until the potatoes are cooked through. Drain well and return to the pan. Heat the single cream and cream together until the cheese has melted into the cream, then mash into the potato until the mash is smooth. For a super smooth potato, press through a potato ricer.

To prepare the filling, melt the butter in a large saucepan. Add the onion and bay leaf, and cook until the onion is softened but not coloured. Stir in the flour, cooking for about 30 seconds before gradually adding the milk. Bring to a simmer, cooking for a couple of minutes until you have smooth, thick sauce. Stir in the fish, dill, lemon zest and a squeeze of lemon juice and season lightly with salt and pepper. Bring to a simmer, and cook for a few minutes.

Peel the hard boiled eggs and coarsely or finely chop. Stir into the sauce then spoon into either individual dishes or one large one to share.

Place the potato into a piping bag and pipe on top of the filing. To prevent the top becoming crisp, cover with foil, and place in the oven for about 20 minutes until the filling is bubbling over the edges of the dish.

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